Dinner

Crockpot Loaded Cheesy Hashbrown Potato Soup Recipe

ByLily Monroe November 17, 2025November 17, 2025

Introduction

This Crockpot Potato Soup with Hashbrowns is the ultimate comfort food that’s easy to make and irresistibly creamy. Using frozen diced potatoes saves you prep time without sacrificing flavor. Loaded with crispy bacon and cheddar cheese, it’s perfect for a cozy weeknight dinner.

A creamy soup fills a white bowl with a thick pale yellow base, showing chunks of white potato beneath the surface. On top, a generous layer of shredded bright orange cheddar cheese melts slightly, scattered with crispy dark reddish-brown bacon bits. Small green chopped scallions are sprinkled evenly across, adding fresh color and texture contrast to the smooth soup. A silver spoon rests inside the bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound bacon
8 cups frozen diced hash brown potatoes (two 2-pound bags)
1 teaspoon seasoned salt (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
6 cups chicken broth (48 ounces)
2 10-ounce cans cream of chicken soup
2 cups shredded cheddar cheese, divided
8 ounces cream cheese, softened and cut into cubes
1 cup heavy cream
Salt to taste
Sliced green onions or chives for topping

Instructions

Step 1: In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels, crumble, and set aside.
Step 2: Place the frozen diced hash browns into the bottom of a Crockpot.
Step 3: Sprinkle the seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
Step 4: Pour in the chicken broth and add the cream of chicken soup. Stir until combined. Mix in about three-quarters of the crumbled bacon, reserving the rest for topping.
Step 5: Cover and cook on low for 5–6 hours or on high for 2–3 hours, stirring occasionally, until potatoes are fork-tender.
Step 6: Stir in 1 cup of the shredded cheddar cheese, the cubed cream cheese, and the heavy cream. Cover and cook on high for another 30–45 minutes, stirring occasionally, until cheeses are fully melted and soup is creamy.
Step 7: Ladle soup into bowls and top with the remaining cheddar cheese, reserved bacon, and sliced green onions or chives.

Tips & Variations

Frozen diced potatoes save prep time and work just as well as fresh—no thawing needed.
Use pre-cooked bacon crumbles if short on time or try pancetta or chopped ham for a flavor twist.
Feel free to mix cheddar with Colby-Jack or mozzarella for a different cheese blend.
Add extra seasoning like smoked paprika or cayenne for a mild kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy. If the soup thickens too much, add a splash of broth or cream when reheating.

How to Serve

On the left side, a black slow cooker filled to the top with chopped, peeled potatoes showing varying off-white and light yellow colors, placed on a white marbled surface with small bowls of salt and pepper nearby. On the right side, a close-up of a creamy soup with a thick, beige base, visible chunks of potatoes, bright orange shredded cheddar cheese, crispy brown bacon pieces, and small green sliced scallions scattered on top; a white spoon lifts a scoop of the soup, highlighting the mixed textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can peel and dice fresh potatoes, but using frozen hash browns is a major time saver and works perfectly well in this slow cooker recipe.

Is it possible to make this soup vegetarian?

You can skip the bacon and use vegetable broth instead of chicken broth. Consider adding smoked paprika or liquid smoke for a smoky flavor to replace the bacon’s taste.